French Spiced Bread Recipes

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PAIN D'EPICES RECIPE - FRENCH SPICE BREAD



Pain d'epices Recipe - French Spice Bread image

A classic French spice bread, this pain d'epices recipe is made with rye flour and a warming blend of ground spices sweetened with honey. Learn how to make your very own pain d'epice cake at home.

Provided by Wandercooks

Categories     Dessert     Snack

Time 50m

Number Of Ingredients 13

1 1/2 cups rye flour
1 tsp ground ginger
1/2 tsp ground cloves
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
1 tsp baking powder
2/3 cup honey
1/4 cup milk
3 tbsp sugar
1 egg
1/2 cup butter (softened)
1 pinch salt

Steps:

  • Start by preheating your oven to 150˚C (300˚F), then line a loaf pan with baking paper or grease with butter.
  • Pop your rye flour into a large mixing bowl along with the ground ginger, cloves, cinnamon and nutmeg, baking soda and baking powder. Pour in the honey, give it a quick stir with a spoon, then blend using a handheld beater or stand mixer with paddle attachment on low speed.
  • Gradually stir in the following ingredients, one at a time: milk, sugar, egg, softened butter and salt.
  • Once the mixture is well combined, pour it out into a loaf pan. Don't forget to smooth out the top with the back of a spoon.
  • Bake for 45 mins or until a skewer poked into the middle comes out clean, then bask in the aromatic deliciousness of a slice of your freshly cooked pain d'epices!

Nutrition Facts : Calories 2302 kcal, Carbohydrate 347 g, Protein 26 g, Fat 101 g, SaturatedFat 61 g, Cholesterol 414 mg, Sodium 2053 mg, Fiber 20 g, Sugar 227 g, ServingSize 1 serving

FRENCH SPICED BREAD



French Spiced Bread image

Kamel Saci, head baker at New York's Il Buco Alimentari, flavors his pain d'épices, a classic French spiced bread, with a vibrant spice mixture of star anise, ginger, and cinnamon from spice blender La Boîte. It's great for a sweet toast in the morning, or it can be sliced thinly and served with pâté for a pretty party appetizer.

Provided by Kamel Saci

Categories     Dessert     Cake     Bread     Christmas     Kid-Friendly     Bake     Almond     Dried Fruit     Cinnamon     Party     Ginger     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield 2 loaves

Number Of Ingredients 17

2 tablespoons melted unsalted butter
1/2 cup whole almonds
1/2 cup store-bought or homemade candied orange peel
1/2 cup dried apricots
1/2 cup dried plums
2 cups honey
1 1/4 cups whole milk
2 teaspoons kosher salt
6 (3") cinnamon sticks
3 star anise pods
3 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1 tablespoon plus 1 teaspoon Reims N.39 spice mix
2 teaspoons baking soda
2 large eggs
Special equipment:
2 (9x5") loaf pans

Steps:

  • Preheat oven to 325°F. Grease loaf pans with melted butter.
  • Toast almonds on a rimmed baking sheet, tossing once or twice, until golden brown and fragrant, 6-8 minutes. Coarsely chop zest, apricots, plums, and toasted almonds. Transfer to a small bowl.
  • Bring honey, milk, salt, cinnamon, and star anise to a boil in a medium saucepan over medium heat. Meanwhile, whisk flour, baking powder, spice mix, and baking soda in a large bowl.
  • Strain honey mixture through a fine-mesh sieve into dry ingredients and whisk to combine. Add eggs and whisk until incorporated. Using a spatula, quickly fold in zest mixture.
  • Divide dough between prepared pans, filling each about three-quarters full. Bake bread until tops are golden brown and a toothpick inserted into the centers comes out clean, 35-40 minutes.
  • Let bread cool 10 minutes in pan, then carefully remove from pan and transfer to a wire rack.
  • Do Ahead
  • Bread can be made 5 days ahead. Tightly wrap and store at room temperature, or freeze up to 1 month.

PAIN D'EPICE (FRENCH SPICE BREAD)



Pain D'epice (French Spice Bread) image

From a book I borrowed from the library about world breads, with a few amendments from myself and my husband who actually made the loaf the first time. It's quite hard to cut being extremely dense, but very very tasty and more like a cake than bread (other than the density)

Provided by bexfiles

Categories     Breads

Time 1h50m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 14

225 ml honey
225 g wholemeal rye flour
30 g white sugar
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
30 g ground almonds
1 teaspoon ginger peel
2 teaspoons fennel seeds
1/2 teaspoon ground cinnamon
12 cloves, ground
1/2 orange, zest of, grated
1/2 lemon, zest of, grated
milk, and
sugar, boiled to a syrup for glaze

Steps:

  • Warm and melt the honey by standing the jar in a pan of hot water, measure it into the rye flour in a bowl and mix together with a wooden spoon. Leave, covered for 1 hour for the flour to absorb all the liquid.
  • Heat the oven to 180C/350F/gas 4. Add the rest of the ingredients, except the glaze, and mix with vigour to ensure everything is spread evenly through the dough - this will be very sticky! Knead the dough on a clean work surface for between 5-10 minutes You can dip hands into a bowl of water at intervals to help with the kneading if necessary.
  • Press the dough mixture intpo a well greased 2lb loaf tin. Make sure it's pushed right into the corners.
  • Bake the loaf on the middle shelf for about 35 mins until a skewer inserted into the centre comes out clean. When you have removed it from the oven, brush with glaze and return to oven for a couple of minutes to set the glaze.
  • Let the bread stand in the tin for a few minutes, then invert onto a wire rack. This keeps very well and because it's made using rye it can be better for being left a couple of days before eating. (We never let it wait long though !).

FRENCH TOAST BREAD PUDDING WITH SPICED PEARS



French Toast Bread Pudding with Spiced Pears image

Instead of making French toast slice by slice, assemble it bread pudding-style the night before. When you wake up, slide the dish in a cold oven, turn it on (so the dish heats up without cracking), take your shower, dress for skiing, whatever. When you're done, breakfast will be ready.

Provided by Food Network

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

1 tablespoon butter, softened
1 loaf (about 1 pound) cinnamon bread, challah, brioche, or any soft, egg-enriched bread
6 large eggs
1/2 cup sugar
2 1/2 cups milk
1 1/2 teaspoons vanilla extract
2 tablespoons butter
2 firm-ripe Anjou or Comice pears, cored and cut into chunks
1 teaspoon sugar
1/2 teaspoon ground cinnamon
Freshly grated nutmeg
Maple syrup

Steps:

  • The night before, make the French toast: smear the butter over the bottom and sides of a 13 by 9 by 2-inch baking dish or other shallow 2-quart baking dish. Tear the bread into small pieces and scatter in the dish.
  • In a large measuring cup or small bowl, whisk the eggs and sugar until light. Add the milk and vanilla and whisk well. Pour over the bread evenly. Tamp down the bread with a spoon or spatula to submerge each piece in egg mixture. Cover with foil, gently pressing down so the foil is right on the surface of the mixture. Refrigerate overnight.
  • The next morning, remove the dish and slide it into a cold oven with the foil on. Turn oven on to 350 degrees F. After 25 minutes, gently pull off and discard the foil. Continue to bake until pudding is puffed and golden brown, about 20 more minutes.
  • In the meantime, prepare the spiced pears: melt butter in a wide frying pan (preferably nonstick) over medium-high heat then add the pears. Stir until pears are coated well with butter, then sprinkle sugar, cinnamon, and a good pinch of fresh nutmeg; continue to cook about 3 minutes until pears begin to soften. Pour in 1/4 cup of maple syrup; cook until bubbly then remove from heat.
  • To serve, spoon bread pudding onto plates and top with spiced pears. Pass additional maple syrup at the table.

HERB-SEASONED FRENCH BREAD



Herb-Seasoned French Bread image

Make and share this Herb-Seasoned French Bread recipe from Food.com.

Provided by hungrykitten

Categories     < 30 Mins

Time 25m

Yield 1 loaf

Number Of Ingredients 6

1 loaf French bread, unsliced
1/3 cup butter or 1/3 cup margarine, softened
1 teaspoon Worcestershire sauce
2 teaspoons dried parsley flakes
1/2 teaspoon dried basil
1/4 teaspoon garlic powder

Steps:

  • Slice french bread into 1 inch slices. Combine remaining ingredients, mixing well; spread butter mixture between bread slices.
  • Wrap loaf in aluminum foil; bake at 350 degrees for 15 minutes or until thoroughly heated.

Nutrition Facts : Calories 1793.5, Fat 75, SaturatedFat 41.7, Cholesterol 162.5, Sodium 3256.4, Carbohydrate 237.6, Fiber 14, Sugar 1.9, Protein 40.9

JAZZED-UP FRENCH BREAD



Jazzed-Up French Bread image

Fire up the grill right away for this tasty French bread. It takes seconds to prepare and then cooks away over indirect heat, giving you plenty of time to assemble the rest of the meal. -Lori LeCroy, East Tawas, Michigan

Provided by Taste of Home

Time 40m

Yield 10 servings.

Number Of Ingredients 4

2 cups shredded Colby-Monterey Jack cheese
2/3 cup mayonnaise
6 green onions, chopped
1 loaf (1 pound) French bread, halved lengthwise

Steps:

  • In a small bowl, combine the cheese, mayonnaise and onions. Spread over cut sides of bread and reassemble loaf. Wrap in a double thickness of heavy-duty foil (about 28x18 in.); seal tightly., Grill, covered, over indirect medium heat for 25-30 minutes or until cheese is melted, turning once. Let stand for 5 minutes before cutting into slices.

Nutrition Facts :

CRUSTY FRENCH BREAD



Crusty French Bread image

I love to treat guests to these crusty French bread loaves. Don't hesitate to try this recipe even if you are not an accomplished bread baker. It's so easy because there's no kneading required! -Christy Freeman, Central Point, Oregon

Provided by Taste of Home

Time 50m

Yield 2 loaves (10 slices each).

Number Of Ingredients 7

1 package (1/4 ounce) active dry yeast
1-1/2 cups warm water (110° to 115°), divided
1 tablespoon sugar
2 teaspoons salt
1 tablespoon shortening, melted
4 to 5 cups all-purpose flour
Cornmeal

Steps:

  • In a large bowl, dissolve yeast in 1/2 cup water. Add the sugar, salt, shortening, remaining water and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour. , Turn onto a floured surface. Divide in half; let rest for 10 minutes. Roll each half into a 10x8-in. rectangle. Roll up from a long side; pinch to seal. Place seam side down on 2 greased baking sheets sprinkled with cornmeal. Sprinkle the tops with cornmeal. Cover and let rise until doubled, about 45 minutes. , With a very sharp knife, make 5 diagonal cuts across the top of each loaf. Bake at 400° until lightly browned, 20-30 minutes. Remove from pans to wire rack to cool.

Nutrition Facts : Calories 100 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 233mg sodium, Carbohydrate 20g carbohydrate, Fiber 3g protein.

FRENCH COUNTRY BREAD



French Country Bread image

A simple European-style country bread. Just enough whole wheat to give it some flavor but not so much that it's heavy. I use an overnight starter to give it extra flavor.

Provided by Stephen Carroll

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time P1DT2h40m

Yield 30

Number Of Ingredients 8

½ teaspoon active dry yeast
1 cup warm water
1 ½ cups bread flour
2 teaspoons active dry yeast
2 cups warm water
1 cup whole wheat flour
4 ½ cups bread flour, divided
2 teaspoons salt

Steps:

  • The night before baking the bread prepare this starter: In a medium sized non-metal mixing bowl dissolve 1/2 teaspoon active dry yeast in 1 cup warm water. Add 1 1/2 cup bread flour and mix well. Cover and let sit overnight at room temperature.
  • The next day: In a large mixing bowl, dissolve the 2 teaspoons yeast in the 2 cups warm water. Add the starter mixture, the whole wheat flour, 3 cups bread flour and the salt; stir until well combined. Add the remaining bread flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Grease two 9x5-inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 45 minutes. Preheat the oven to 425 degrees F (220 degrees C).
  • Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 20.4 g, Fat 0.5 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 0.1 g, Sodium 156.6 mg, Sugar 0.1 g

HONEY SPICE BREAD



Honey Spice Bread image

If you go to a French honey stand or shop, or one of the many honey fairs that occur during the summer in Provence, pain d'épices - spice bread - will always be one of the items for sale along with the honey, as honey is a key an ingredient in these breads. This recipe is based on one by French Pastry School founder Jacquy Pfeiffer. His recipe, which does not contain any butter or oil, results in a very moist bread. You will need a small loaf pan, no bigger than 4 x 8 inches, or you can make mini-muffins.

Provided by Martha Rose Shulman

Time 1h

Yield About 40 mini-cakes or 1 small loaf, serving 12.

Number Of Ingredients 14

175 grams (1/2 cup) honey
20 grams (2 tablespoons) brown sugar
62 grams (1/2 cup) whole wheat flour
62 grams (1/2 cup) rye flour
5 grams (1 teaspoon) baking powder
1 teaspoon ground anise
1/4 teaspoon freshly ground pepper
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 grams (1/4 teaspoon) salt
55 grams (1 extra large) egg
50 grams (3 tablespoons) milk

Steps:

  • Preheat the oven to 350 degrees. Butter a small (8 x 4-inch or smaller) bread pan and dust lightly with flour. Line with parchment if desired. Alternatively, use buttered and floured mini-muffin molds or silicone mini muffin molds.
  • Place the honey and sugar in a small saucepan, insert a thermometer and heat to 158 degrees while stirring with a rubber spatula.
  • Sift together the whole wheat flour, rye flour, baking powder, spices and salt and transfer them to the bowl of your mixer.
  • In a small bowl whisk together the milk and whole eggs. Turn the mixer on low and slowly add the milk and egg mixture. Stop the mixer and, using a rubber spatula or a plastic bowl scraper, scrape up any flour sticking to the bottom of the bowl. Add the warm honey mixture and mix on medium speed until incorporated. Scrape into the bread pan or spoon about 1 to 2 teaspoons into each mini-mold, filling them 3/4 full.
  • Bake mini-cakes for 15 to 20 minutes, loaves for 40 to 45 minutes, until deep brown and a tester comes out clean. Remove from the heat, unmold and cool on a rack. If making a loaf, for best results, once cool wrap tightly in plastic and allow the cake to rest for a day.

Nutrition Facts : @context http, Calories 29, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 25 milligrams, Sugar 4 grams, TransFat 0 grams

VANILLA SPICE BREAD



Vanilla Spice Bread image

This is a bread machine recipe. Try it to make a peanut butter-and-jelly sandwich. It's amazing. It uses the machine's dough cycle but is baked in the oven.

Provided by sclmlw

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h20m

Yield 6

Number Of Ingredients 11

¾ cup water
½ cup milk
1 ½ teaspoons vanilla extract
¼ cup dark brown sugar
2 tablespoons white sugar
⅛ teaspoon ground cardamom
¼ teaspoon ground coriander
2 tablespoons vegetable oil
1 ¼ teaspoons salt
3 cups high-gluten bread flour
1 ½ teaspoons active dry yeast

Steps:

  • Place water, milk, vanilla extract, brown sugar, white sugar, cardamom, coriander, vegetable oil, and salt into the pan of a bread machine in that order. Pour the flour onto the other ingredients, and sprinkle the flour with yeast. Set the bread machine to the Dough cycle; turn on the machine.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch bread pan.
  • When the Dough cycle is completed, remove the dough from the machine, punch down if necessary, form into a loaf, and place into the prepared bread pan with the seam side down. Cover and let rise until doubled, 20 to 30 minutes.
  • Bake in the preheated oven until the loaf is golden brown, 35 to 45 minutes. Let cool in the pan for 5 minutes before removing to finish cooling on a rack.

Nutrition Facts : Calories 107.8 calories, Carbohydrate 14.7 g, Cholesterol 1.6 mg, Fat 5 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 496.9 mg, Sugar 14.1 g

TWISTED SPICED BREAD WITH HONEY & TAHINI BUTTER



Twisted spiced bread with honey & tahini butter image

Bake this Middle Eastern-inspired loaf to serve for a festive brunch. To make things extra indulgent, spread thick slices with our moreish honey and tahini butter

Provided by Esther Clark

Categories     Afternoon tea, Breakfast, Brunch

Time 1h15m

Yield Serves 10-12

Number Of Ingredients 18

120-140ml whole milk
50g unsalted butter , cubed
300g strong white bread flour , plus extra for dusting
50g golden caster sugar
½ tsp fine sea salt
7g sachet fast-action dried yeast
1 medium egg , lightly beaten
oil , for the bowl
50g unsalted butter , softened
2 tbsp sesame seeds , toasted
50g light brown soft sugar
3 tsp cinnamon
¼ tsp ground cardamom
70g salted butter , softened
2 tbsp runny honey
2 tbsp tahini
75g golden icing sugar
sesame seeds , for sprinkling (optional)

Steps:

  • Warm 120ml milk and the butter in a small saucepan until melted. Leave to cool to lukewarm.
  • Combine the flour, sugar, salt and yeast in the bowl of a stand mixer. Make a well in the centre and pour in the egg and warmed milk, then mix until just combined. If it seems a little dry, add an extra 20ml milk. Knead the mixture on a gentle speed using a dough hook for 5-8 mins, or until the dough is smooth and springs back when pressed. If you don't have a stand mixer, combine everything in a bowl, then knead on a lightly floured surface for 8-10 mins. Shape the dough into a ball and leave to prove in a large, lightly oiled bowl covered with a tea towel for 1 hr-1 hr 30 mins, or until doubled in size.
  • To make the filling, combine the ingredients and set aside.
  • Line a large baking sheet with baking parchment. Roll the proved dough out on a lightly floured surface to a 40cm square. Spread the filling evenly over the dough using a palette knife, leaving a 2cm border around the edge. Roll the dough up into a tight log, starting with the end furthest from you - it should measure roughly 40cm in length. Cut the dough log in half lengthways down the middle so you have two long pieces laying beside each other, horizontally, cut-side up. Pinch together at both ends, then pick up the ends and twist the pieces around each other, as though you're making a rope.
  • Transfer the loaf to the prepared sheet. Loosely cover and let it prove in a warm place until doubled in size again, about 45 mins-1 hr. Heat the oven to 180C/160C fan/gas 4.
  • Put the sheet in the centre of the oven and bake for 35-40 mins, covering loosely with foil if it starts to become too dark during baking. When ready, the loaf should be golden and sound hollow when tapped on the bottom. Leave to cool slightly for 15 mins if you're serving it warm, or leave to cool completely on a wire rack.
  • To make the tahini butter, mix the ingredients with a pinch of salt using a wooden spoon until combined. To make the icing, mix the sugar with 1 tbsp warm water until smooth, adding more if it's too thick. Drizzle over the loaf and sprinkle with the sesame seeds, if using. Slice the loaf and serve with the honey & tahini butter. Best eaten the day it's made.

Nutrition Facts : Calories 304 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium

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FRENCH SPICED BREAD - MEALPLANNERPRO.COM
Kamel Saci, head baker at New York's Il Buco Alimentari, flavors his pain d'épices, a classic French spiced bread, with a vibrant spice mixture of star anise, ginger, and cinnamon from spice blender La Boîte. It's great for a sweet toast in the morning, or it can be sliced thinly and served with pâté for a pretty party appetizer.
From mealplannerpro.com
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SPICE INFUSED BRAIDED FRENCH BREAD - GLOBAL KITCHEN TRAVELS
2017-07-11 Instructions. Sprinkle yeast on top and wait 5-10 minutes until it turns foamy. In the large bowl of an electric mixerl, combine 3 1/2 cups of the flour with the sugar and salt and mix to combine. Add the warm water and mix until all the flour is well moistened. Add anise, cumin, cilantro and mint.
From globalkitchentravels.com
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FRENCH "SPICE BREAD", PAIN D'éPICES — THE HEALTH BOOST
2017-03-03 A classic French recipe perfect as a spiced winter warming treat. This is a spiced bread made from rye and spelt and favoured with honey and mixed spices. A childhood favourite that's also very easy to bake.
From thehealthboost.co.uk
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BEST SPICE BREAD RECIPES | FOOD NETWORK CANADA
2009-11-10 Directions. Step 1. Put the honey, sugar, milk, and butter in a saucepan and bring to a boil. Sift the dry ingredients and stir in the zest. Make a well in the dry ingredients. Step 2. Put the egg in the well, and whisk in the honey and milk mixture, gradually drawing in the dry ingredients to make a batter. Pour into a greased and floured loaf ...
From foodnetwork.ca
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FRENCH SPICED BREAD
Dec 22, 2015 - Kamel Saci, head baker at New York's Il Buco Alimentari, flavors his pain d'épices, a classic French spiced bread, with a vibrant spice mixture of star anise, ginger, and cinnamon from spice blender La Boîte. It's great for a sweet toast in the morning, or it can be sliced thinly and served with pâté for a pretty party…
From pinterest.ca
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RECIPE - FRENCH SPICE BREAD (PAIN D'EPICES) | COOKINGBITES …
2022-03-14 French Spice Bread (Pain d'Epices) Makes 1 9-inch loaf Ingredients 228 grams (1 3/4 cups) AP flour 100 grams (1 cup) almond flour 1 1/2 tsp ground cinnamon 1 tsp baking soda 1 tsp ground ginger 1/2 tsp ground mace Kosher salt and ground black pepper 8 TB (1 stick) salted butter, melted, plus more for the pan 334 grams (1 cup) honey 1/2 cup ...
From cookingbites.com
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HOW TO MAKE PAIN D'EPICES, A TRADITIONAL FRENCH FRUITCAKE
2015-12-22 Tags Christmas Bread French Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Facebook
From epicurious.com
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FRENCH HONEY SPICE CAKE RECIPE - PAIN D'éPICES
Directions. Preheat oven to 350° F. Butter and flour an eight cup loaf pan. Heat the milk in a small saucepan on low heat until warm to the touch. Stir in the honey until blended. Stir in the butter until it is completely melted. Remove from the heat and allow to cool until just warm.
From easy-french-food.com
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CHAI SPICED FRENCH BREAD - PREMEDITATED LEFTOVERS™
2011-10-06 Beat the eggs with a whisk or fork. Add milk and spices and mix well. Lay the bread in the egg mixture. Let it sit for a couple of seconds. Then flip it and let it sit on the other side for a few seconds. Place on greased griddle. Cook on each side for 2 - 3 minutes or until the bread is browned. 3.5.3251.
From premeditatedleftovers.com
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GLUTEN-FREE FRENCH SPICE BREAD | GOURMANDE IN THE KITCHEN
2022-03-30 Preheat the oven to 350°. Prepare two 6 inch loaf pans. Whisk together the eggs, cashew butter and almond butter until smooth. Stir in honey, spices, orange zest and baking soda until well combined. Scrape the batter into the prepared pans and place on a baking sheet.
From gourmandeinthekitchen.com
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FRENCH TOAST BREAD PUDDING WITH SPICED PEARS RECIPE
Spiced Pears: 2 tablespoons butter. 2 firm-ripe Anjou or Comice pears, cored and cut into chunks. 1 teaspoon sugar. 1/2 teaspoon ground cinnamon. Freshly grated nutmeg. Maple syrup 1 loaf (about 1 pound) cinnamon bread, challah, brioche, or any soft, egg-enriched bread; 6 large eggs; 1/2 cup sugar; 2 1/2 cups milk; 1 1/2 teaspoons […]
From foodnewsnews.com
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FRENCH SPICED BREAD - MEALPLANNERPRO.COM
2 tablespoons melted unsalted butter; 1/2 cup whole almonds; 1/2 cup store-bought or homemade candied orange peel; 1/2 cup dried apricots; 1/2 cup dried plums
From mealplannerpro.com
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HOMEMADE FRENCH BREAD {FROM SCRATCH!} - SPEND WITH PENNIES
2020-12-26 Place on a parchment lined pan seam side down. Using a sharp knife, cut 3-4 diagonal slits into the loaf (about ¼" deep). Cover with a damp towel and let rise 30-40 minutes or until doubled. Brush bread with egg white. Preheat oven to 425°F. Place in the oven and bake 20-25 minutes or until browned.
From spendwithpennies.com
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Top Asked Questions

What makes a great French spiced bread?
Rye flour, a good amount of honey and a unique spice blend are the key components of a great Classic French Spiced Bread – also known as Pain d’Épices. This cross between a cake and a bread is a holiday staple in France. It can be found on most Christmas market stalls, sold in big slabs.
What are the ingredients in a simple bread recipe?
Using a large bowl, sift together all dry ingredients (all-purpose flour, rye flour, baking soda, baking powder, ground ginger, ground cinnamon, ground nutmeg, ground cardamom, ground cloves, salt and pepper). In a separate large bowl, whisk together the butter and egg until well combined.
What is the best way to make bread in the oven?
Preheat oven to 350°F. Grease and flour (or spray with nonstick spray) a standard loaf pan. Using a large bowl, sift together all dry ingredients (all-purpose flour, rye flour, baking soda, baking powder, ground ginger, ground cinnamon, ground nutmeg, ground cardamom, ground cloves, salt and pepper).
What is pain d'epices bread made of?
A classic French spice bread, this pain d'epices recipe is made with rye flour and a warming blend of ground spices sweetened with honey. Learn how to make your very own pain d'epice cake at home. Start by preheating your oven to 150˚C (300˚F), then line a loaf pan with baking paper or grease with butter.

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